2016 Carema, Riserva, Cantina Produttori Nebbiolo di Carema, Piedmont, Italy

2016 Carema, Riserva, Cantina Produttori Nebbiolo di Carema, Piedmont, Italy

Product: 20168059413
Prices start from £33.00 per bottle (75cl). Buying options
2016 Carema, Riserva, Cantina Produttori Nebbiolo di Carema, Piedmont, Italy

Description

The 2016 Carema Riserva is another knock-out effort from the Produttori di Carema, the local cooperative that has really been on fire these last few vintages. Open-knit and inviting, but with all the complexity that is so typical of the appellation, the 2016 is superb. Crushed flowers, mint, sweet tobacco, cedar and liquorice are all woven together in a super-expressive Carema that offers tons of complexity in a relatively accessible style for a young wine from the appellation. The Riserva is a selection of the best casks in the cellar, with the wine aged for an added year in cask, so three years in neutral oak in total. That extra year in oak vis-à-vis the Classico does take with it some of the fruit while emphasizing more savoury and mineral qualities. Power and finesse come together so well in this textbook Carema. Drink now to 2031

Antonio Galloni. Tasting date: September 2020

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About this WINE

Cantina Produttori Nebbiolo di Carema

Cantina Produttori Nebbiolo di Carema

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Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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